Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------FOR CILANTRO PESTO--------------------------
3 Garlic cloves, peeled and -when handling hot peppers)
-chopped 1/2 c Olive Oil
1/4 c Pine nuts 2 tb Rice wine vinegar
1 sm Bunch cilantro with stems, 1/2 c Grated Asiago cheese,
-roughly chopped -preferably a medium-aged
1 Fresh green jalapeno chili, -Stella brand
-stemmed, seeded roughly Salt freshly ground black
-chopped (wear rubber gloves -pepper to taste

------------------------FOR POLENTA-----------------------------
6 c Chicken stock or water -rubber gloves when handling
1 sm Onion, minced -hot peppers)
1 Bay leaf Salt freshly ground black
1/2 Red bell pepper, seeded, -pepper
-deveined, and roughly 1 1/2 c Polenta, preferably Golden
-chopped -Pheasant brand
1 Jalapeno or Thai chili 1/2 c Sweet butter, room temp.
-(opt), seeded, deveined Zest of 1 orange
-roughly chopped (wear 1/4 c Finely chopped scallions

---------------------FOR POACHED SALMON--------------------------
3 lb Boneless flesh salmon -thin (wear rubber gloves
-fillet, at room temperature -when handling hot peppers)
1 sm Onion, sliced very thin 4 To 6 sprigs of cilantro
2 To 3 limes, sliced thin 2 tb Olive oil
1 Red or green fresh jalapeno, Salt freshly ground black
-stemmed, seeded, sliced -pepper to taste

------------------------FOR GARNISH-----------------------------
Lime wedges -slices, seeded
Red or green jalapeno chili Cilantro sprigs

Prepare cilantro pesto: In a small dry skillet over low heat, toast
garlic and pine nuts, stirring constantly, until golden. Coot and set
aside.

In a blender puree cilantro, chilies, 1/4 C olive oil, and vinegar.
Add reserved garlic and pine nuts, cheese, salt, and pepper to the
blender. Slowly add remaining olive oil and purse mixture until
smooth. Makes about 1 1/4 C.

Prepare polenta: In a large heavy saucepan, boil chicken stock,
onion, bay leaf, red pepper, and opt., chili pepper and season to
taste. Gradually add polenta, whisking constantly. Lower heat to
simmer and cook, stirring constantly for 5 to 8 minutes, or until
mixture thickens. Discard bay leaf Remove pan from heat and gently
stir in butter, orange zest, and scallions. Cover pan tightly and
keep polenta warm over low heat until ready to serve.

Prepare salmon: In a baking dish lined with aluminum foil, place
salmon skin-side down and top with slices of onion, lime, jalapeno,
and cilantro sprigs. Drizzle surface with olive oil and season with
salt and pepper. Cover dish tightly with aluminum foil and bake in a
preheated 300'F oven for 20 minutes or until salmon flesh is firm.
Cool 10 minutes and cut salmon into 6 triangular wedges.

To serve: Divide polenta evenly among 6 dinner plates and top with
about 2 T pesto sauce. Place salmon triangles on plates and garnish
each plate with lime wedges, jalapeno chili slices, and cilantro.
Serves 6.

House Beautiful/June/94 Scanned fixed by Di Gary

Browse by categories